Butternut Squash & White Bean Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.0
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,169.5 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 13.3 g
- Protein: 11.1 g
View full nutritional breakdown of Butternut Squash & White Bean Soup calories by ingredient
Number of Servings: 4
Ingredients
-
4lbs butternut squash
2-3 cloves garlic
1 cup minced onion
2tbsp olive oil
salt & pepper
1 tsp ground thyme
1 box organic chicken stock
1 can organic cannelini beans
Directions
Cut open butternut squash and scoop out seeds.
Place cut side down in a roasting pan with an inch of water on bottom.
Place in a 350 oven and roast squash approx an hour until tender.
In a soup pot add olive oil and minced onion & garlic & saute until clear.
Scoop out butternut squash and add to pot
Add chicken stock, salt pepper & thyme.
Cook over med heat until combined.
With a stick blender, puree soup smooth.
Add can of beans and heat through.
Enjoy & Serve!
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MULLERFAMILY.
Place cut side down in a roasting pan with an inch of water on bottom.
Place in a 350 oven and roast squash approx an hour until tender.
In a soup pot add olive oil and minced onion & garlic & saute until clear.
Scoop out butternut squash and add to pot
Add chicken stock, salt pepper & thyme.
Cook over med heat until combined.
With a stick blender, puree soup smooth.
Add can of beans and heat through.
Enjoy & Serve!
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MULLERFAMILY.